Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, chilled and cubed
  • ¼ cup (60ml) ice water
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 4 large eggs
  • 1 ½ cups (355ml) heavy cream
  • ½ cup (118ml) whole milk
  • Salt and freshly ground black pepper to taste
  • 4 ounces (113g) smoked salmon, roughly chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup grated Gruyere cheese (optional)

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
  2. Preheat Oven & Prepare Pastry: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out pastry to fit the pie dish. Transfer pastry to the dish and trim edges. Prick the bottom with a fork.
  3. Blind Bake the Crust: Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper/foil and bake for another 5-7 minutes, or until lightly golden.
  4. Sauté Onion: While the crust is blind baking, melt butter in a skillet over medium heat. Sauté the onion until softened and translucent.
  5. Prepare the Filling: In a large bowl, whisk together eggs, heavy cream, and milk. Season with salt and pepper. Stir in the sautéed onion, smoked salmon, and dill.
  6. Assemble and Bake the Quiche: Pour the filling into the pre-baked crust. Sprinkle with Gruyere cheese (if using). Bake for 45-50 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
  7. Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving.